Farm Fresh Cooking to Prevent Food Waste

Ready to transform your kitchen scraps into culinary delights while saving money? Say goodbye to food waste and hello to delicious savings! Join us for an exciting new year of the Farm Fresh Cooking to Prevent Food Waste Farmers Market Cooking series. Chef Helga Alessio, a graduate of the Environmental Educator Training, returns to reveal more secrets to transforming your kitchen scraps into delectable dishes, all while reducing food waste and stretching your grocery budget.

Tuesday October 22 from 3-5PM South Berkeley Farmers Market

Thursday October 24 from 4-6PM North Berkeley Farmers Market

Friday October 26 11AM-1PM Downtown Berkeley Farmers Market

Chef Helga will cover everything from meal planning to smart shopping, efficient food preparation, cooking techniques, and proper food storage. You’ll walk away with invaluable knowledge on making healthy eating more accessible, saving time, extending the life of your food, and conserving water, energy, and resources. You’ll leave with a better understanding of how to make healthy eating accessible, save time, extend the life of your food, and conserve water, energy and resources. When you register, you’ll receive recipes in advance, so you can plan your Farmers Market purchases for the freshest, more seasonal ingredients.

We’d also like to extend our heartfelt thanks to our partner, for their invaluable support in making this cooking series possible.

Rad Radish Soup

Adapted from EatingWell Magazine, 3/2014

Ingredients

• 2 tablespoons olive oil
• 1 bunch sliced radishes – reserve a few radish greens, roughly chopped – reserve some leaves and mince finely
• 1⁄2 cup chopped onion or leeks (dark greens are fine)
• 1⁄2 cup sliced celery (including leaves)
• 1 organic potato, unpeeled and cut into cubes
• 2 cups milk of any kind
• 1⁄2 teaspoon salt and a generous pinch of pepper or nutmeg

Cooking Directions

• Wash vegetables well, including radish greens
• Heat oil in a large saucepan over medium-high heat. Add onion/leeks and chopped radishes.
• Saute, until the onions are beginning to brown and the radishes are translucent, about 5 min.
• Add potato, radish greens, milk, salt and pepper or nutmeg to taste.
• Bring to a boil, stirring occasionally.
• Simmer, cover and cook, until the potato is tender, about 5 minutes more.
• Using caution, puree the hot mixture in a blender (or with an immersion blender) until velvety.
• Top soup with some radish slices and a sprinkling of minced radish greens. Refrigerate up to 3 days.

Pesto Noodle Salad with Any Stems

Adapted from https://www.eatortoss.com/a-use-for-kale-stems-other-stems-pesto/

Ingredients

• Use stems from kale, collard greens, swiss chard, basil, parsley, mint and other greens and herbs.
• 1 clove garlic
• 1⁄4 cup roasted sunflower seeds
• 1⁄4 cup olive oil + water as needed
• 1 tablespoon lemon juice and zest
• Salt and pepper
• Pasta - any size, shape or color.
• Cheese for topping - goat cheese, gruyere, parmesan or vegan varieties)

Cooking Directions (If using, gently roast the nuts)

• Blanch hardier stems (i.e. kale and chard) in boiling water for about 2 minutes.
• Roughly chop the stems and the garlic to facilitate easier blending.
• Combine garlic, stems, salt, pepper, nuts (if using), and olive oil in a food processor. Blend until smooth, adding water if needed for consistency, and salt and pepper to taste.
• Toss cooked pasta w. pesto (optional beans &, corn, peppers, peas, etc.) Top with cheese.

Warm Chocolate Mousse Clouds with Aqua Faba

Adapted from

Ingredients

• Aquafaba (the water of a can of chickpeas)
• 2 ounces Baking chocolate
• 4 tablespoons cream or coconut cream
• 2 tablespoons brown sugar or honey
• 1 teaspoon of lemon juice (to stabilize the foam)

Cooking Directions

• Break the chocolate into pieces and melt.
• Pour the cream into the molten chocolate and stir until well mixed. Set aside to cool a bit.
• Drain the aquafaba into a mixer free from any grease or soap residue. And add lemon juice.
• Whisk on high setting to create the foam, several minutes.
• Fold the liquid chocolate into the foam until everything is evenly mixed, and fold in the sugar.

Clean-Out-the-Fridge Kimchi

Adapted from Diana Yen https://www.bonappetit.com/recipe/clean-out-the-fridge-kimchi

Ingredients

• 2 cups mixed firm vegetables (radishes, cabbage carrots, cauliflower florets and leaves, fennel, green beans, turnips/daikon), cut into bite-size pieces and massaged with 1 tablespoon salt.

Cooking Directions

Make A Paste:

• 1" piece ginger, peeled, finely grated
• 2 garlic cloves, finely grated
• 1 Tbsp. soy sauce
• 2 tsp. white miso
• 1 Tbsp. water
• 1 tsp. Sugar
• Pinch red pepper flakes
• 2 scallions, cut into 2" pieces

Finish Off

• Whisk soy sauce, miso, water with sugar, ginger and garlic and red pepper flakes, to form a smooth paste.
• Toss veggies with your hands until evenly coated, add scallions.
• Tightly pack kimchi into a quart glass jar, pressing down firmly to eliminate air bubbles, leaving 1" space at the top.
• Cover jar tightly & let sit at room temperature away from direct sunlight. Open jar to let gasses release once a day, for at least 1 to 5 days to ferment - the longer, the more sour it will be.
• Transfer jar to refrigerator. Will continue to slowly age. Add soy sauce as needed Keep chilled.

Asparagus Dip with Roasted Garlic

Great for wilting asparagus!

Ingredients

• One bunch asparagus
• One head of garlic
• Olive Oil
• 2 tablespoons lemon juice
• 1 teaspoon dijon mustard
• 1/4 cup water and a drizzle of olive oil.
• Salt & Pepper
• Nutmeg
• Optional: Basil leaves to blend and 2 tablespoons nutritional yeast.

Cooking Directions

• Trim one bunch asparagus by breaking off the bottoms; reserve these for broth.
• Chop asparagus coarsely and steam until tender, about 4 to 5 minutes; cool.
• Cut top part of a head of garlic, drizzle with oil and roast at 350 degrees until soft, about 30 minutes. Squeeze the cooled garlic to pop the cloves out of the peel.
• Puree the asparagus with the roasted garlic ,2 tablespoons lemon juice, 1 teaspoon dijon mustard, 1/4 cup water and a drizzle of olive oil.
• Season with salt, a pinch of nutmeg and pepper.
• Add basil leaves to blend and 2 tablespoons nutritional yeast if desired

Swiss-Chard Stems With Creamy Sesame Dressing

(Adapted fr. Kaelyn Riley, Experience Life)

Ingredients

• 2 tbs sesame seeds, toasted (or use tahini)
• Stems from 1 large bunch Swiss chard leaves ripped or chopped
• 2 tsp rice vinegar
• 1 tsp toasted sesame oil – plus 1 tbs for sauteing
• 1 tbs olive oil
• 2 tsp tamari or soy sauce
• Freshly ground black pepper, to taste
• 2 tsp plain yogurt

Cooking Directions

• Crush the toasted sesame seeds in a blender (or with mortar and pestle). Instead, use tahini.
• Blend sesame, rice vinegar, sesame oil, tamari or soy sauce and yogurt.
• Set aside.
• Cut the chard stems to about 1 inch lengths. Saute in a pan with sesame oil until they soften.
• Lower the heat, add chard leaves, cover the pan until the leaves barely melt, about a minute.
• Sprinkle w. salt & pepper. Drizzle w. sesame dressing.

Event Venue & Nearby Stays

South Berkeley Farmers' Market, 63rd Street, Berkeley, United States